Tex-Mex Quinoa Salad With Chili-Lime Dressing
Created by Luvcookn on May 28, 2020
- Servings: 8
- Prep Time: 25m
- Cook Time: 15m
- Recipe #35000
Ingredients
- Salad
- 1 cup quinoa (dry)
- 1 3/4 cups vegetable broth, low sodium
- 1 cup tomatoes, grape, quartered
- 1 cup black beans ( no-salt- added canned black beans, drained and rinsed)
- 1 cup whole kernel corn
- 1 cup bell peppers, orange, diced
- 1/2 cup green onions, chopped
- 1 jalapeno pepper, small, very finely minced
- 2 to 3 tablespoons fresh cilantro, minced
- 1 avocado, diced (medium)
- Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive (or avocado oil)
- 2 teaspoons honey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground pepper
How to Make
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Step 1: In a medium pot, combine quinoa and vegetable broth; bring to a boil over high heat.
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Step 2: Reduce heat to low, cover and simmer for 12-15 minutes or until quinoa is tender and broth has been absorbed.
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Step 3: Remove from heat and let stsand, covered for 10 minutes; cool completely.
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Step 4: Transfer cooled quinoa to a large bowl; add tomatoes, beans, corn, bell peppers, onions, jalapeno and cilantro; mix well.
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Step 5: Whisk together all dressing ingredients in a small bowl or measuring cup.
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Step 6: Pour over salad and mix well.
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Step 7: Cover and refrigerate for at least 4 hours.
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Step 8: Add diced avocados just before serving.
Nutritional Facts
- Serving Size: 1 (228.5 g)
- Calories 269.4
- Total Fat - 8.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 286.4 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 9.2 g
- Sugars - 4.5 g
- Protein - 10.1 g
- Calcium - 70.8 mg
- Iron - 2.9 mg
- Vitamin C - 29 mg
- Thiamin - 0.4 mg